[Sca-cooks] Indian dinner at Pennsic?

Georgia Foster jo_foster81 at hotmail.com
Sun Jun 17 06:32:32 PDT 2007

Huette provided:

Lamb Samosas:From the Sultan's Book of Delights (late fifteenth century) .. AND ...Another kind of Ghiyath Shahi's samosas: ... AND ... By the same method of any kind of meat that is desired, can be made.


as an indirect result of my modern job, I get several varieties of venison.  Elk, Deer, Antelope, and the occasional wildfowl.

since I can not abide the taste of sheep-meat, I generally substitute antelope when making mutton-based dishes.  That being said, I simply MUST try the afore mentioned Lamb Samosas made instead with either Antelope or Deer meat.

We will keep you posted on the results.



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